Like milk goes bad a week or two after opening it but if you don’t open it, it will stay good until the expiration date? Like yogurt, sour cream, shredded cheese. All those things. I’m confused
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Spoilage can classified as safe spoilage and unsafe spoilage. Spoilage that is still considered food safe is that which does not make you sick, for example colour, texture, taste. For example stale crackers, or soured yoghurt. Oxygen can cause discoloration for example.
The other kind of spoilage that makes you sick (or dead!) is usually though microbiological growth, or chemical means. An off-gas is usually produced or some breakdown and souring. Fungal growth can also take place if the food is exposed.
When the food is just produced processed bacteria count is low. They will naturally grow with temperature. And more types of bacteria can go into the food if you expose it to the open air (not necessarily oxygen) or other contamination. Same for fungi as mentiioned previously.
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